07/20/2018
Okay, so you missed finding that sneaky zucchini until it's almost big enough to play baseball, now what? Well, one thing to remember: if you're not getting new flowers, it means you've got a fruit hiding in there somewhere, so have a good look. (Young zucchini are a lovely glossy green and easier to spot; so pick young and pick often; ) But seriously, there are lots of uses for these big ones. As long as the skin hasn't gotten too tough to be anything other than compost. Once they start producing seeds the texture becomes pulpy and flavour turns bitter:/
One great recipe for "it's too hot to cook!" weather is stuffed Zuccchini Boats: ) The single recipe here only calls for 1/2lb of zucchini; so just (guess-timate; ) whether you need to double or triple the filling to suit the size of your zukes (but there's really no such thing as "too much" filling; ) When we bake ours on a sheet pan using the "indirect heat/burner turned-off side" in the BBQ, each 1/2 is wrapped separately in foil to "steam cook" - then opened to check for "done-ness" before adding the cheese garnish and back in for a final browning - **but please be VERY CAREFUL of STEAM when opening the foil packets!**
These also freeze really well for make-ahead dinners (make once, eat twice!: ) and you can definitely substitute other sorts of protein: ground beef for lamb, cheddar instead of parm or vegetarian preference: ) *190°C=375°F* http://allrecipes.co.uk/recipe/5614/baked-stuffed-courgettes.aspx
Orrr, if they're truly monstrous and too big to even fit the roast pan, you could give this Bernardin Canning Recipe a try. Zesty Zucchini Relish (YUM!!!) keeps for a really long time and is one of my all-time favourite pickling recipes: ) https://www.bernardin.ca/recipes/en/zucchini-relish.htm , , , ,
Courgette ‘boats’ filled with a hearty rice and minced lamb stuffing make a satisfying yet healthy meal.